Cranachan panna cotta
I often make cranachan, the most celebrated of Scots desserts. However this pannacotta gives a slightly different interpretation on the marriage of whisky, honey and raspberry. The oatmeal is almost imperceptible as a garnish, but the flavour stands out.
250ml whole milk
30g caster sugar
3 leaves gelatine
2 tbsp Scottish blossom or heather honey
20ml whisky – I used Glenlivet Founders Reserve but use any unpeated whisky
1 tbsp medium oatmeal
- Soak the gelatine leaves in water to soften, then squeeze them out. In a saucepan add to the cream, along with the honey and sugar. Heat over a low heat, stirring until all the elements have dissolved.
- Pour into a jug capable of holding all the ingredients. Add the milk and whisky and stir to combine. Leave to cool a little, then stir again, and pour into either pannacotta moulds if you want to tip out, or whisky glasses for something a little different. Place in the fridge to set.
- Meanwhile toast the oatmeal over a low heat, being careful not to burn. Serve the chilled and set pannacotta with a few raspberries and the oatmeal sprinkled on top.